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Rose Apple Pie
5 from 18 votes

Rose Apple Pie

Rose Apple Pie arranges thinly sliced apples coated with lemon juice and a cinnamon-spiced sugar mixture into an overlapping pattern that resembles rose petals. The pie or tart crust is filled meticulously with these slices, creating a decorative and flavorful apple dessert enhanced by a honey and bourbon glaze with flaky sea salt on top.

Prep Time
40 mins
Cook Time
45 mins
Chilling Time
20 mins
Total Time
1 hr 45 mins
Servings: 1 single 9-inch pie crust
Calories: 240 kcal
Course: Dessert
Cuisine: French, American

Ingredients

Filling:
  • 1 lemon
  • 7-8 apple weighing: 1 1/2 pounds, cored and quartered
  • 1/4 cup light brown sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch nutmeg freshly grated
  • Pinch kosher salt
Bourbon Glaze:
  • 1/4 cup honey
  • 1 tablespoon bourbon
  • sea salt for garnish, flakey

Instructions

To Make Prepare the Apple Filling:
    Cup of Yum
  1. Squeeze the lemon into a medium bowl. Using a mandolin (set on the second setting), slice each quartered apple into 1/8-inch slivers.
  2. As the apples are sliced, transfer them to the bowl and toss them in the lemon juice; this will prevent them from browning. (Reserve one quarter of an apple for the center - we're going to slice that later).
  3. Repeat until all the apples are sliced and in the bowl. To the bowl, add the brown sugar, flour, cinnamon, nutmeg and salt. Toss until evenly coated.
To Assemble the Pie:
  1. Roll out your pie crust and place it in a 9-inch pie pan or 9-inch tart shell. (I chose the latter.) Trim the edges and discard. If you're using a tart shell, you can simply roll the rolling pin on top to trim it. Feel free to add a crimped edge to the pie if you're using a pie plate.
  2. Arrange the apple slices side-by-side, placing the cut side down on the pie crust. Start closest to the edge of the tart shell/pie plate. Continue as you work yourself around. This will take a good 15 minutes.
  3. As you get to the center, you'll need apple slivers that are very thin. Slice the reserved quarter of an apple very thinly (on the mandolin's first setting) and arrange it until the gap in the center is completely closed.
  4. I took a few slices and rolled it onto itself to and placed that in the very center like a rose's center.
To Chill the Pie:
  1. Transfer the pie to the freezer and freeze until firm, about 20 minutes. Preheat your oven to 350 degrees F. Brush the edges of the crust with egg wash and place in the oven for 30 minutes, check on it at the 30 minute mark and if the tops of the apples are getting too brown, place a circle of foil right on top. I did this to make sure the tops of the apples didn't burn but the crust was baked through. Bake for an additional 20 minutes, until the crust is lightly golden brown. Allow to come to room temperature on a cooling rack.
To Make the Glaze:
  1. In a saucepan medium, placed over moderately high heat, warm the honey on the stove. Pour in the bourbon and cook for an additional minute or two. Just to cook some of the alcohol out.
  2. Brush the pie liberally with the warm glaze. Top with flakey sea salt and serve with ice cream or whipped cream.

Notes

  • Use a mandolin slicer to cut apples thinly and uniformly for even cooking and aesthetic layering.
  • Choose a pie pan or tart shell based on the size of your apples; smaller apples work well in a tart shell.
  • Freeze the assembled pie for about 20 minutes before baking to help the apple slices hold their shape and the crust stay firm.
  • Layer the apple slices in staggered rows, placing the second row's slices between the indentations of the first to create a rose-like pattern.
  • Combine apple varieties like Granny Smith and Pink Lady to add color contrast and balance tartness with sweetness.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 40mg (13%) Sodium 30mg (1%) Potassium 60mg (1%) Fiber 3g (12%) Sugar 32g (64%) Vitamin A 45IU (1%) Vitamin C 64mg (71%) Calcium 34mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 1 single 9-inch pie crust

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 40mg 13%
Sodium 30mg 1%
Potassium 60mg 1%
Fiber 3g 12%
Sugar 32g 64%
Vitamin A 45IU 1%
Vitamin C 64mg 71%
Calcium 34mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.